You may also like
Categories:Viewed: 59 - Published at: 2 years ago
Ingredients
- 8 ounces dry spaghettini or spaghetti, or long fresh pasta such as tagliolini
- 3 tablespoons extra virgin olive oil, more for drizzling
- 6 cloves garlic, peeled
- 1/4 to 1/2 teaspoon crushed red chili flakes
- 10 to 12 ounces grape or cherry tomatoes, preferably organic, halved
- Sea salt
- About 2 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
- Freshly grated zest of half an organic lemon (optional)
- Small handful flat-leaf parsley leaves, freshly chopped
Method
- Bring a medium pot of water to a boil over high heat.
- Break or cut pasta in half to help it cook evenly.
- Meanwhile, in a skillet large enough to hold pasta later on, heat olive oil over medium heat.
- Add garlic, reduce heat to low, and slowly cook on all sides, turning often, until cloves are lightly browned and caramelized, about 10 minutes.
- Raise heat under skillet to medium, add chili flakes and cook, stirring, until toasted, about 2 minutes.
- Add tomatoes and cook, turning gently, just until wilted.
- When water boils, add a couple of tablespoons of salt and pasta.
- Stir well and bring back to boil.
- Cook, stirring often.
- When pasta is cooked through but still firm, drain, reserving 1 cup cooking water.
- Turn heat under skillet to low.
- Add about 3/4 of the sea urchin to skillet with a sprinkle of salt and a splash of pasta cooking water.
- Add pasta to skillet and toss thoroughly but gently over low heat, adding pasta cooking water and more oil to taste if mixture is dry.
- Taste for salt and toss in lemon zest, if using, and parsley.
- Serve hot, decorating each serving with remaining sea urchin.
